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To improve the properties and functionality of silver carp (Hypophthalnichthys molitrx),silver carp surimi was inoculated with the combinations of yeast,lactobacillus and monascus and fermented,and then silver carp ham was prepared.The characteristics of fermented silver carp sausages were investigated.During the 48 h fermentation at 30℃,silver carp surimi inoculated with mixed starter cultures resulted in a rapid pH decrease,and suppression in the growth of Enterobacteriaceae.